Show your family how much you care with this delicious bunch dish.
things you'll need.
FOR THE EGGS:
1 tablespoon olive oil
2 garlic cloves (minced)
1 tablespoon freshly chopped parsley
2 cup baby spinach
4 pieces whole wheat toast
1 tablespoon vinegar
FOR THE HOLLANDAISE SAUCE:
10 tablespoon unsalted butter (melted)
1 teaspoon salt
3 egg yolks
2 tablespoon fresh lemon juice
Pinch of cayenne
Liquid Measuring Cup
Measuring Cup (set)
step by step directions. We've Made Cooking As Easy As 1-2-3!print recipe
ingredients 10 tablespoon unsalted butter (melted) 1 teaspoon salt 3 eggs 2 tablespoon fresh lemon juice Pinch of cayenne
instructions FOR THE HOLLANDAISE SAUCE: Separate egg whites from yolk and use only yolk. Put egg yolks in a blender with lemon juice, cayenne, and salt. Blend for 30 seconds or until the yolks become a light yellow color and add the hot melted butter. Blend until combined. Pour sauce into a bowl and set aside.
ingredients 8 Eggs 1 tablespoon vinegar
instructions FOR THE EGGS: Fill a 10” non-stick frying pan with water about ¾’s full. Add 1 tablespoon of vinegar to the water mixture. When simmering, crack an egg in a small bowl and use the bowl to transfer the egg to the simmering water. Put all eight eggs in the water and simmer for approximately 4 minutes. (Chew Tip: It is easier to use the bowl, so you do not burn your fingers while adding the egg to the water.)
instructions While the eggs are cooking, warm another pan and sautee spinach with olive oil and garlic.
ingredients 1 tablespoon freshly chopped parsley
instructions Toast the bread and put on plate. Lay the sautéed spinach on top, spoon the drained poached egg on top of the spinach. Drizzle with hollandaise sauce and sprinkle with fresh parsley on top.